Dooley’s Pumpkin Cupcakes
Ingredients:
- 125 gr. whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 2 large eggs (room temperature)
- 240 gr. pumpkin puree
- 200 gr. brown sugar
- 80 ml. oil
- 40 ml. DOOLEY´S Toffee cream Liqueur
Frosting:
- 225 gr. cream cheese (room temperature)
- 2-4 tsp. unsalted butter, (room temperature)
- 80 grams powdered sugar
- pinch of salt
- 1/2 tsp. vanilla extract
Instructions:
Preheat the oven to 175 °C. Line a muffin pan with 10 muffin liners. Mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. In a larger bowl, whisk the eggs, pumpkin puree, sugar, oil and DOOLEY´S. Add the flour mixture to the mixture in the large bowl and stir just until combined. Fill the batter about 3/4 full into the muffin liners and bake for 20-24 minutes. Check with a toothpick the consistence of the muffins.
Frosting:
Let the cupcakes cool down completely. In a medium bowl, beat the cream cheese and butter together with a blender at medium speed until the mixture is well combined. Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. Place 2 tbs. of the frosting on each cupcakes. (If the frosting is not firm enough for your needs, refrigerate for about an hour, stirring the frosting after about 30 minutes.)